Make sure ale is washed and dried, chopped into small bite size pieces with the tough ribs removed (they make for great juices so just freeze them). In a bowl, toss with balsamic and olive oil and season with salt and pepper. Massage the dressing into the leaves. Top with chicken, nectarines, pine nuts and cheese and toss. The salad marinates i the dressing and has great flavor after 10 hours of sitting in the fridge, A great make a night ahead for work the next morning kind of salad.

I make a huge batch of quinoa for the week on Sundays. This salad is refreshing and delicious with nutritional superstars like protein packed quinoa, lemon, cherry tomatoes and spinach. This is a great take anywhere salad.

Ingredients

Serves 2

1 cup cherry tomatoes, halved

1 cup fresh mozzarella pearls

1 cup quinoa, any color, cooked

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Basil leaves, fresh, as desired

Pepper, to taste

1 cup baby spinach leaves

Directions

Combine lemon juice, olive oil, and balsamic vinegar with a whisk until well combined. Combine the rest of the ingredients and toss with dressing and serve immediately, or save the dressing on the side to save for later.

Whisk all ingredients for dressing: sea salt, black pepper, olive oil, apple cider vinegar, and balsamic vinegar in a separate bowl until well combined. Pour over rest of ingredients in a different bowl. Enjoy!

I am obsessed with salmon. It is probably the reason I can never go completely vegetarian. I love the beautiful peachy color of the fish and I love what it does for my mood, my skin, my body, and my tastebuds. If you are not a huge salmon person (WHY?) , you can adapt this to a different fish like haddock, tilapia, or tuna, but this sweet and savory combination on salmon is my favorite weeknight dinner. And it is fast! I have these ingredients on hand all the time and since they make such a good pair, I use it on chicken and other proteins too! The brown rice black quinoa blend is the perfect side and with another side of steamed spinach or sautéed kale, you are set to go!

Honey Balsamic Glaze

1 tablespoon honey

1 tablespoon balsamic vinegar

1/8 teaspoon of black himalyan salt

Freshly cracked black pepper (to your liking)

1 steamed salmon filet

1/2 cup brown rice, cooked

1/4 cup black quinoa, cooked according to package directions

Directions

Mix honey, balsamic, salt and pepper will and brush on steamed salmon filet. Combine cooked rice and quinoa and assemble on top!